1 (8 ounce) package cream cheese, at room temperature
2 cups flour
Place apricots in medium saucepan; cover with water. Soak overnight.
apricots and water to a boil in medium saucepan over high heat; reduce heat to low.
Simmer, stirring often with fork to mash and adding water if needed, until smooth
and thick, about 10 minutes. (If necessary, you can chop finely with a knife or
process about 1 minute in a food processor or chopper.)
Add the granulated sugar,
stirring until it dissolves. Cool completely.
Blend together the butter and cream cheese in a large bowl; gradually blend in
flour, using hands once the dough has begun to form, until it can be shaped into
a ball (this may be more or less than 2 cups). Refrigerate 4 hours or overnight.
Heat oven to 350 degrees F. Divide dough into thirds. Roll out each third on
a floured board into a 12 x 8-inch rectangle, 1/8- to 1/4-inch thick. Cut into 2-inch
squares with a pizza cutter. Place 1/2 to 3/4 teaspoon of the apricot filling in
the middle of each square. Fold each corner into middle; pinch together. (Moisten
fingers with cold water if dough does not stick.)
Place cookies on ungreased cookie sheets; bake until golden, about 17 minutes
Cool on wire rack; sprinkle with confectioners' sugar.
Makes about 6 dozen
Nutrition information Per cookie: 62 calories, 52% of calories from fat,
4 g fat, 2 g saturated fat, 10 mg cholesterol, 7 g carbohydrates, 1 g protein, 13
mg sodium, 0 g fiber